Nutritional Program Manager

Title: Nutritional Program Manager

Purpose: The Nutrition Program Manager plays a vital role in creating a welcoming and nourishing environment for families staying at Ronald McDonald House. This position is responsible for leading all aspects of the House’s food and nutrition program, including menu planning, meal preparation oversight, food safety compliance, ordering and strategic nutritional guidance. The ideal candidate is passionate about hospitality and family care, is highly organized, and brings an innovative mindset to supporting a broad nutrition program.

This role ensures our meal and food-based services operate smoothly, safely, and in alignment with our mission to serve families with compassion and dignity during challenging medical journeys.

Responsibilities:

Meal Program

• Lead the development, execution, and evaluation of a comprehensive nutrition program that includes daily meal service, grab-and-go options, food pantries, and the Fresh Food Co-Op.


• Manage kitchen operations and ensure cleanliness, efficiency, and compliance with local and state food safety regulations.


• Implement and monitor food safety protocols, including allergy signage and cross-contamination prevention


• Create welcoming, family-centered menus that are mindful of individual dietary needs, seasonal ingredients, and familiar comfort foods.

Volunteer & Community Engagement

• Collaborate with Volunteer Department on program needs and support volunteer leads or groups through meal preparation and service.


• Build a warm, welcoming kitchen culture that enhances the experience for families and volunteers.


• Collaborate with the Volunteer Director to forecast volunteer needs for meals and Fresh Food Co-Op.


• Coordinate with Development and Development Communications to support food-related donor initiatives, third-party events, and in-kind food donation campaigns.

Food Procurement & Inventory

• Oversee ordering, receiving, and inventory management of food, pantry items, and kitchen supplies.


• Assist in managing food donations, vendor relationships, and in-kind meal contributions.


• Ensure appropriate food storage, labeling, and rotation practices.

Qualifications:

• 3–5 years of professional experience in food service leadership, institutional kitchens, or nonprofit/community meal programs.


• Demonstrated experience coordinating volunteers or leading kitchen teams.


• Working knowledge of nutrition principles and inclusive dietary practices.


• ServSafe Food Manager certification required or ability to get ServSafe in first 6 months.


• Excellent communication, time management, and organizational skills.


• Compassionate, adaptable, and mission-driven mindset.

Working Conditions:

• Full-time, 40 hours/week including occasional evenings or weekends to support meal program.


• Must be able to lift 30–50 lbs. and stand for extended periods.

Starting Salary Range: $55,000-$64,000 (commensurate with experience)

Benefits:

• 401(k)


• 401(k) matching


• Dental insurance


• Employee assistance program


• Flexible spending account


• Health insurance


• Life insurance


• Paid time off


• Vision insurance